Title: Broccoli sauce with shells
Categories: Vegetables, Pasta and r
Yield: 1 Servings
1 Head garlic
2 ts Oil; Canola or Olive
1 Head broccoli
1 1/2 lb Pasta shells
1 1/2 ts Salt
1/2 ts Black pepper
Grated parmesan cheese
Water; for steaming
Preheat oven to 350F. Peel all the garlic and arrange in one layer in
a small oven-proof dish. Coat with oil and bake 40 minutes until the
garlic is golden brown. Shortcut: toss the garlic in oil in a small
non-stick frying pan and cook covered over low heat until golden
brown.
Separate broccoli stems from florets. Peel stems and steam for 10
minutes. Add florets to the steamer and cook 5 minutes. Reserve the
water from the steamer.
Put everything except the shells in a food processor with 1/2 to 1
cup of steamer water (or use 50% dry white wine) and blend to a
sauce. Pour over cooked shells. (I use much less salt.)
Shell pasta is nice for this dish because they hold the sauce.
Add fresh basil for a pesto effect. Next I am going to try this with
carrots!
Recipe